*Disclosure -I received the following product(s) to review. I was not required to write a positive review no other monetary compensation was given . Any and all opinions are my own.
Ragu has always been passing through my kitchen for as long as I can remember, whether the traditional marinara or the classic Alfredo it’s been a great solid staple. With about 30 different kinds of sauces there’s a sauce for every occasion, and everyone’s different taste preferences, making it easy to see why they’ve been around for 80 years.
There are days in which time seems to have disappeared from me altogether. With busy afternoons, and a day of errands there are days in which preparing for dinner escapes me, but with four hungry kids there’s no time for me to slow down one bit- That’s where Ragu comes to the rescue, and what better day to have Ragu grace my table than National Fettuccine Alfredo Day. Yes, you heard it, a day just for Fettuccine Alfredo, and we are always up for this dish in my house.
I was delighted to receive a saucy box from Ragu, not just the classic winning Alfredo sauce but a new line of Homestyle sauces that I will be reviewing later on in the month – so stay tuned! Today it’s all about the Alfredo, and fettuccine of course. My kids have always enjoyed this cheesy sauce, it’s thick and creamy but not overwhelming with cheese. It has a nice balance and goes together nicely with a variety of dishes, whether you are going meatless, or have chicken, even sausage, the creamy sauce has always been a hit.
This dish is super easy and with leftover chicken on your hands, it’s even more simple than ever. Dinner can be ready to serve in under 30 minutes.
- 2 jars Rago Classic Alfredo Sauce
- 2 cups cooked chicken chopped
- 1/2 cup cooked chopped bacon
- 2 cups baby spinach leaves
- 1 box fettuccine pasta
- Start boiling the water for the pasta as directed on the package.
- Pour your sauce into a large skillet along with the cooked chicken, bacon and spinach, season with pepper if you wish. Cook on medium and stir, not letting the sauce burn. Cook until the chicken is heated through. If pasta is still cooking keep the sauce on low, and stir every few minutes.
- Toss in with the drained prepared pasta. Serve with optional warm garlic bread.